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Leek and potato soup 

Ingredients (serves 4):

  • 450g leeks (cleaned and sliced)

  • 850ml water

  • 1 onion (sliced)

  • 4 medium sized potatoes (peeled and chopped)

  • Vegetable stock (one cube made with 150mls of water)

  • Semi skimmed milk

  • Black pepper

  • Chopped chives

Method:

  • Put a small amount of water in a saucepan and add the leeks, onions and potatoes and cook for about five minutes until soft

  • Add the stock and seasoning, bring to the boil, cover and simmer for 30 minutes until the potatoes are soft

  • Puree the soup with a hand blender and return to the pan, taste and adjust for seasoning

  • Garnish with chopped chives and serve with crusty bread